Fermented black ginkgo vinegar and preparation method thereof
A production method and ginkgo technology are applied in the field of edible condiments to achieve the effects of being beneficial to the industrial production of products, enriching nutritional components, and enriching nutrition
Inactive Publication Date: 2013-02-20
徐州绿之野生物食品有限公司 +1
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- Application Information
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Problems solved by technology
Adding fermented black ginkgo kernels as raw materials to further develop black ginkgo vinegar products has not been reported yet
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0023] Put 1.5 kg of fermented black ginkgo nuts in a stainless steel pot, add 25 kg of water, simmer to make 15 kg of black ginkgo nut juice, then mix 1 kg of black ginkgo nut juice with 10 kg of existing brewed vinegar In the process, fermented black ginkgo vinegar is obtained.
[0024] Vinegar is prepared by blending fermented black ginkgo juice with existing brewed vinegar. Color: dark brown, shiny; taste: soft sour, long aftertaste, sweet and sour, no sediment, no suspended matter; indicators such as amino acids and reducing sugars The content can fully meet the national standard.
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The invention discloses fermented black ginkgo vinegar and a preparation method thereof. The method comprises the steps of: decocting fermented black ginkgo nuts and blending the fermented black ginkgo juice with the conventional brewed vinegar to obtain the fermented black ginkgo vinegar, wherein the blending proportion of the fermented black ginkgo juice to the vinegar is 1: 10. With the advantages of diversifying the vinegar products and being soft in taste, appropriate in sweetness and acidity, aromatic in flavor and lasting in flavor under the premise of having nutrition and healthcare functions, the fermented black ginkgo vinegar is distinctive healthcare type vinegar, is an ideal condiment for health and is inevitably admired by the market.
Description
technical field [0001] The invention relates to an edible condiment, in particular to a fermented black ginkgo vinegar and a preparation method of the fermented black ginkgo vinegar. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, whi...
Claims
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Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司